Showing posts with label chicken tenders. Show all posts
Showing posts with label chicken tenders. Show all posts

Monday, July 11, 2016

Olive and Lemon Chicken

As you probably know, I like to roast and I love one-pan dishes. This isn't really a one-pan dish, although to be honest, I would be perfectly happy eating it with a baguette to sop up the juices. I served it with rice at my mom's request. 

Before someone asks, the rice is very yellow because I sprinkle in 1/8 teaspoon of turmeric when I cook it. I have to say that I'm a little bit skeptical about the amazing health properties attributed to turmeric, but I figure it's easy enough to throw it into my food, just in case. It certainly won't hurt. Right?

This dish is easy and quick because chicken tenders cook fast. My big concern was getting garlic flavor into it. I went with garlic powder because garlic burns quickly. Then it occurred to me that garlic is often roasted with the peel on. So I found some nice big garlic cloves and peeled off only the flaky outer layers that came off easily. I popped them into the dish, figuring they would probably be raw-ish or hard as rocks. 

Hah! They fooled me. They were perfect for squeezing out of the peels and adding to the dish. I served them still in the peels because I thought that was fun and they looked cute.

As it turned out, my chicken tenders were still mostly frozen when I took them out of the fridge. Oops! I used them anyway and added five minutes to the cooking time. They came out perfect. I recommend using thawed tenders, but it's always good to know frozen ones will work in a pinch.

Use a roasting pan large enough for most of the ingredients to fit in a single layer.

Olive and Lemon Chicken Tenders

4 slices of onion
1/2 cup green olives, pitted
2 heaping tablespoons capers
4 large garlic cloves with peel on
3-4 slices lemon
1 pound chicken tenders
4 tablespoons olive oil
1 1/2 tablespoons lemon juice
2 teaspoons yellow mustard
1 teaspoon garlic powder
1/2 teaspoon pink sea salt
pepper to taste

Preheat oven to 400. Place the onions in a roasting pan, separating the rings. Add the olives, capers, garlic cloves, lemon slices, and chicken tenders. In a small cup or bowl, whisk together the olive oil, lemon juice, mustard, garlic powder, salt, and pepper. Pour over the ingredients in the pan. Turn several times to coat. Roast 15 minutes, turn everything again and roast another 10 - 15 minutes. Cut into a fat chicken tender to be sure they're cooked through. Serve over rice or pasta, or with a crusty bread.

Whisk oil with lemon and seasonings.

1/2 cup olives.

Oops. Chicken was still frozen!
After cooking. It makes a nice little sauce.

My new little muse!

Be sure to leave a comment with your email address to enter!

Saturday, July 25, 2009

Julia and Me

Before Paula Deen and Rachel Ray, before Martha, there was Julia Child. My mom loved her show, and I was the lucky beneficiary of many delicious dishes based on Julia Child's recipes. One recipe for chicken breast stood out as my favorite. It's very simple and I still make it today, although I've simplified it a bit. I've searched through Julia's cookbooks and can't find the exact recipe, but I think she may have called it Chicken Supreme.


three chicken breasts or one package of chicken tenders
two tablespoons butter or olive oil
half a lemon
two tablespoons chopped fresh parsley

Julia's original recipe called for butter. Over time, with the push to eat less saturated fat, I started using olive oil instead. Until I made it both ways for this blog, I was happy with the olive oil version.
  1. (Optional) Julia's recipe began with folding waxed paper over the chicken breasts and pounding them so that they are uniform in thickness. This is a great idea and will yield more consistent results, but I'm generally too lazy and skip this step.
  2. Heat a saute pan (or similar) over medium/low heat. Add butter or olive oil. Place the chicken in the pan and squeeze the juice of half a lemon over the meat. Cover the pan. (Julia Child's version called for covering the meat with waxed paper and then putting a lid on the pan. I don't see much difference when I do that.)
  3. When the meat turns white around the edges (about three minutes for chicken tenders, five to six minutes for chicken breasts) turn the pieces over, add the parsley, cover and continue to heat.
  4. Cook just until the middle is no longer pink (about three to four minutes for tenders, about six to seven minutes for breasts, depending on the thickness).
  5. Salt to taste and plate the chicken. Drizzle the juices from the pan over the meat and serve.
Rice is a perfect match for this dish and I can't help thinking that Julie's White House Worthy Rice would be excellent with it! While it tastes delicious made with olive oil, I have to admit that it's better with butter. It's exactly the kind of dish that Sophie, the protagonist in my Domestic Diva Mysteries, would serve to her friends on short notice.